| 双螺杆食品挤压蒸煮研究的进展 |
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| 引用本文： | 王洪武,国巨发,王斌,林炳鉴.双螺杆食品挤压蒸煮研究的进展[J].中国食品学报,1999(1):55-59. |
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| 作者姓名： | 王洪武 国巨发 王斌 林炳鉴 |
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| 作者单位： | 北京化工大学，北京化工大学，北京化工大学，北京化工大学 |
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| 摘 要： | 本文综述了双螺杆食品挤压蒸煮研究的进展,包括大豆蛋白的挤压组织化机理、流变性能、挤出理论、挤出机头和食品挤出试验的系统分析模型,主要是针对大豆蛋白质物料。
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| 关 键 词： | 双螺杆挤出机 挤压蒸煮 大豆蛋白质 |
DEVELOPING TRENDS OF FOOD EXTRUSION-COOKING WITH TWIN-SCREW EXTRUDER |
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| Wang Hongwu,Guo Jufa,Wang Bin,Lin Bingjian Beijing University of Chemical Technology.DEVELOPING TRENDS OF FOOD EXTRUSION-COOKING WITH TWIN-SCREW EXTRUDER[J].Journal of Chinese Institute of Food Science and Technology,1999(1):55-59. |
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| Authors: | Wang Hongwu Guo Jufa Wang Bin Lin Bingjian Beijing University of Chemical Technology |
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| Abstract: | The developing trends of food extrusion-cooking were reviewed from five aspects. The aspects include the machanism for soya protein texturization, therheological property of soya protein doughs, the extrusion theory, the extrusion die, and the systematic model for extrusion-cooking experiment. |
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| Keywords: | Twin-screw extruder Extrusion-cooking Soya protein |
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